Gluten Free Veggie Pasta Salad
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This Gluten Free Veggie Pasta is perfect for pasta lovers that don't want all the empty calories! This recipe is vegan, gluten free, easy to make and so delicious!
Recipe type: Quick & Easy
Serves: 3-4 servings
  • 1 pkg gluten free pasta (I used Ancient Harvest Garden Pagodas, I cooked the entire box and used about ⅔ of it for my pasta, leaving some leftover for later)
  • Dressing: 1 tbsp extra virgin olive oil
  • 6 pinches of salt
  • 2 pinches dried thyme
  • garlic powder to taste
  • 1 tsp apple cider vinegar
  • 1 tsp white rice vinegar
  • 1 clove garlic finely minced
  • juice from 1 small lemon
  • 1 tsp olive juice
  • 1 tsp juice from jar of marinated artichoke hearts
  • Veggies: 1 small leaf of kale, finely chopped
  • 1 handful of marinated artichoke quarters, cut into smaller pieces
  • several olives, cut in half
  • ½ a cucumber, diced into large pieces
  • 1 slice of red onion, diced into small pieces
  • several cherry tomatoes, cut in half
  • Optional: ½- 1 pkg of Tofu Crumbles (mine were from Banyan Foods, already seasoned and pre-cooked)
  • 1 small avocado, cubed
  • nutritional yeast
  1. Cook pasta according to directions.
  2. Make your dressing by putting all ingredients into a small bowl and whisking together.
  3. Put pasta in a large bowl and add your veggies and any optional ingredients like tofu crumbles.
  4. Pour in dressing and gently mix into the pasta.
  5. *If there's not enough dressing for your taste, add a little more lemon juice or rice vinegar.
Recipe by Compassionate Women at